The Really Good Salad

This salad is a Thanksgiving STAPLE for my (Leigh’s) family.
We spend the holiday at our hunting camp in Alabama with a big group of family friends and one of them has been bringing this salad for as long as I can remember. Turns out the recipe traces back to a college friend’s mom—and it was such a crowd-pleaser everyone simply started calling it “the really good salad.” And it stuck! And honestly? It lives up to the name. You have to try it!

Serves a lotta folks!

8 cups arugula or mixed lettuces
2 apples, thinly sliced
6 ounces manchego cheese or sharp white cheddar, shaved
1 cup pitted dates, sliced
3 large shallots, minced
1 cup caramelized balsamic walnuts

Dressing:
3/4 cup olive oil
1/4 cup balsamic vinegar
3/4 teaspoon dry mustard
¾ teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
Add all in jar and shake!

Nuts:
1/2 cup sugar
2 tablespoons balsamic vinegar
1 1/4 cups walnuts

Preheat oven to 325°.
Line baking sheet with parchment paper. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves - about 3-5 minutes. If too thick, add a tablespoon of water. Add nuts + toss to coat. Spread nuts on lined baking sheet + bake until deep brown, about 10-15 min. Let cool completely. Break nuts apart. This step can be done up to 5 days ahead.

Put salad together. Dress. Enjoy!